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Excellent recipe and my new favorite
pound cake! I only made a few small
changes. Added the zest of 4 lemons (3
heaping tablespoons), added 1 tsp lemon
oil and covered the cake with a thick
glaze made of powdered sugar and lemon
juice. Use a stand mixer and beat for
as long as suggested. Terrific texture.

After reading the reviews, I used the zest of 2
lemons and 1 lime and soaked it in the juice of
one lemon. I only had a loaf pan, so the recipe
made two loafs. I baked it for 60 mins and the
cake was perfect. Very moist with just enough
hint of lemon. I havn't iced it yet as it just came
out of the oven and we couldn't wait to try it.
Perfect pound cake and extremely easy to make.

After reading the reviews, I also tripled the zest and added an extra tablespoon or so of juice. I used a basic lemon glaze (a few tablespoons of juice, some zest, and a little over a cup of icing sugar). Even so, I think when I make this again I will use even MORE juice and zest and may try that Cooks Illustrated zest-soaked-in-juice method that someone else mentioned.
That said, I think this is as much a personal taste issue as it is an issue with the recipe. The vast majority of the lemon pound cake recipes I've seen use this amount of lemon zest/juice or less. I think other reviewers and I just prefer a more lemony cake.

I needed my go-to cake for a
fundraiser and came back here to
print out a new copy of the recipe.
I browsed down the reviews because I
seemed to remember using more lemon
juice and zest. I was amused by
those whose cakes didn't quite come
up to snuff. Then I read further
that some are changing ingredients,
using less eggs or sugar, evap.
milk, etc. A slight tweek such as a
little more
lemon juice or zest is something
most recipes can absorb.
But in my opinion, when you start
making numerous changes with a
recipe you are setting yourself up
for disappointment. If your oven
bakes hotter than normal like mine
(I use an oven thermometer for
accuracy) then by all means reduce
the time of baking, as do I. When I
first try a recipe, I make it as
directed. If it doesn't turn out
just right, I make the choice of
trying it again with slight changes
or simply moving on to a different
recipe.

The best and now my
favorite pound
cake!!! I didn't
save it when I made
it for the first
time a few days ago
and when searching
for it again, I left
out the lemon in the
title(lousy search
engine here, BTW)and
it gave me 500 cakes
that had nothing to
do with pound
cakes...finally
found it,
saved,...Anyway,
Perfect in every way
and the only change
was to reduce the
sugar to half, as I
always do in my
baked
goods...everybody
likes them better!!
Now I am making this
recipe into mini
muffins. I know it
will be great
because the first
time, I made a
sample and it was
better than the
cake!!!I think sour
cream is key to the
wonderful
texture...will make
it again and again.